Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

If you’re like us, you’ve been sick with the stomach bug these days too. For me, it came on last week, slowly building until I had to leave work early Friday. The fiancé also got it this weekend (thankfully after Christmas!) and is slowly recovering. To tell you the truth, a week later I still am not feeling the best (booooo).

Being sick with the stomach flu is the worst. Growing up I had all sorts of stomach issues, and would get the stomach flu for a week at a time, at an all too often reoccurrence. My mom (per my doctor) would make me follow the bland diet that consisted of bananas, white rice, white bread, saltine crackers and applesauce. Oh, and lots of chicken noodle soup. When I got bored of bland food I was allowed the occasional popsicle (especially if I had a fever!), and always had a Sprite on hand.

Although I know better about my food choices these days (i.e. no artificial food coloring, additives, or preservatives, and much less sugar/processed/refined foods!), there are still a few go-tos I have when it comes to being sick. Call it comfort food. Call it all-in-my-head. Call it whatever you want folks.

I call it feeling better.

And it starts with this Easy Chicken Noodle Soup.

As most of us know, chicken noodle soup is great for colds and other respiratory illnesses. Research shows that there is something healing about chicken soup broth (you can read more here and here), and although part of its healing properties could be in the placebo effect and none of the research says anything about the stomach flu, I don’t really care.

I still love it, and especially when I’m not feeling well.

I’ve blogged about a version of this soup before (check it out here), but this version is much quicker than the original by using store-bought broth and rotisserie chicken. Which is great news when you want your chicken noodle soup, and you want it now. :)

Easy Chicken Noodle Soup

Ingredients:

1.5-2 cups rotisserie chicken meat

5 cloves garlic, peeled and minced

1 onion, diced

3 carrots, peeled and sliced

3 celery ribs, sliced

8 cups chicken broth (2 quarts)

8-12 ounces dried egg noodles

2 TBSP olive oil

Italian seasoning, to taste (a mixture of oregano, thyme, parsley, and rosemary works well too!)

salt and pepper, to taste

2 bay leaves

Directions: 

Heat oil in large pot over medium heat. Sauté garlic  and onion until fragrant, about 30 seconds.

Add in carrots, celery, Italian seasoning and bay leaves. Sauté about 5 minutes or until veggies are soft.

Pour in chicken broth. Bring to a simmer.

Once soup is at a simmer, fold in the noodles, cooking for about 5 minutes or until tender.

Add in shredded rotisserie chicken (I used both white and dark meat) and simmer until heated through.

Season with salt and pepper (and remove bay leaves).

Enjoy!

NOTE: I’ve added a variable amount of noodles and chicken depending on how hearty you want your soup to be (I like mine more noodles and chicken, and less broth.).

Easy Chicken Noodle Soup

 The best get-better remedy there is. 

Any get-better home remedies you recommend?

Here’s to feeling better soon!

Until next time,

Happy clean eating!

Kate

Chicken Chili

Chipotle Chicken Chili

Dear rotisserie chicken,

Thank you for saving my life.

That is all.

Love,

Kate

Save my life in a I’m-grocery-shopping-at-6:30p.m.-and-still-need-to-make-dinner-when-I-get-home kind of save me. That’s what happened last night, after an entire weekend full of soccer training (and when I say an entire weekend I mean an entire weekend: 6-10 p.m. Friday night, and 9 a.m.-6 p.m. on Saturday and Sunday – bah!).

Rotisserie chicken has been the star of the show these days. First in this Chicken Wild Rice Soup we made a few weeks ago, and now in this delicious Chicken Chili.

It reduces the time I spend slaving (ahem, I mean loving) in the kitchen, and more time spent eating delicious food. You see, as much as I love the calming nature of spending an hour or two in the kitchen creating a dish from scratch, I’ve got my priorities straight. Eating > cooking.

So let’s talk about this chili, shall we?

My original plan was to make this White Bean Chicken Chili but our local grocery store didn’t have cannellini beans in stock. It’s 6:30 p.m., I’m starving and you are telling me there are no cannellini beans. What do you mean you don’t carry cannellini beans?! Doesn’t everyone love white bean chicken chili as much as I do?? Apparently not.

So, what’s a girl to do? Improvise my friends. Im-pro-vise. Do you think it’s a coincidence that pro is in the middle of that word? Me either. :)

I grabbed two cans of organic chili beans (which included pinto, black, and kidney beans), and went to town. What resulted was this slightly spicy, super hearty chili. I can’t say that’s a bad thing. Not one bit.

Oh, and did I mention there is beer in this recipe? :) Enjoy!

Chicken Chili

Ingredients:

2 rotisserie chicken breasts (or two uncooked chicken breasts), shredded

2 cups chicken stock

3 cloves garlic, minced

3-4 chipotle peppers in adobe sauce (depending on spice preference)

1 onion, diced

1 bottle good bear

1 tomato, diced (can also used one can tomatoes)

2 cans chili beans (or one can each of black, pinto, and kidney beans)

1 TBSP chili powder

1 TBSP cumin

1 lime

salt and pepper, to taste

2 TBSP olive oil

sour cream, for serving

cilantro, for serving

grated cheddar cheese, for serving

Directions:

Heat olive oil in large pot over medium heat. Sauté onion and garlic until soft (about 5 mins).

Pour in beer and let reduce slightly (about 5 mins).

Add in tomatos, beans, chipotles, spices, salt and pepper. Stir to combine.

Pour in 2 cups chicken stock. Add chicken and bring to a simmer.

Taste and adjust seasonings as needed.

Squeeze in half of lime. Simmer for additional 30 mins or until completely heated through.

Top with sour cream, cilantro, and cheese if desired.

Enjoy!

Note: If using uncooked chicken breasts, sear on both sides in pot with garlic and onions. Simmer 1 hour or until chicken is cooked through. Take out and shred, then return to soup.

Chipotle Chicken Chili

 

Got any cooking quick fixes or cheats? Favorite chili recipes?

Chipotle Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Hearty and delicious Chipotle Chicken Chili.
Ingredients
  • 2 rotisserie chicken breasts (or two chicken breasts, seared)
  • 2 cups chicken stock
  • 3 cloves garlic, minced
  • 3-4 chipotle peppers in adobe sauce (depending on spice preference)
  • 1 onion, diced
  • 1 bottle good bear
  • 1 tomato, diced (can also used one can tomatoes)
  • 2 cans chili beans (or one can each of black, pinto, and kidney beans)
  • 1 TBSP chili powder
  • 1 TBSP cumin
  • 1 lime
  • salt and pepper, to taste
  • 2 TBSP olive oil
  • sour cream, for serving
  • cilantro, for serving
  • grated cheddar cheese, for serving
Instructions
  1. Heat olive oil in large pot over medium heat. Sauté onion and garlic until soft (about 5 mins).
  2. Pour in beer and let reduce slightly (about 5 mins).
  3. Add in tomatos, beans, chipotles, spices, salt and pepper. Stir to combine.
  4. Pour in 2 cups chicken stock. Add chicken and bring to a simmer.
  5. Taste and adjust seasonings as needed.
  6. Squeeze in half of lime.
  7. Top with sour cream, cilantro, and cheese if desired.
  8. Enjoy!

Chicken Wild Rice Soup

Chicken Wild Rice Soup I www.eatcleanwithkate.com

I’ve been writing about how dog gone beautiful the weather has been here in MN (see this post!). This October has definitely been better than September, and with highs near the  70s, it sure makes it hard to be in the mood for soup. However, in the mood for soup is exactly what I’ve been. I’m just trying to enjoy this weather as much as I can before the dreaded you know what comes (unless you’re from somewhere that doesn’t drop below 30 degrees or get any snow – then you have no idea what I’m talking about…can I say jealous?!). :)

Ok back to the soup. I made a butternut squash soup with apples and jalapeños a few weeks ago, and this delicious Chicken Wild Rice Soup last week. This soup has got to be one of the most comforting soups out there. For someone who used to dislike creamy soup, that sure has changed over the past few years. Not to mention, wild rice is grown in MN – so tonight I’m paying tribute to this hometown gem.

This Chicken Wild Rice soup is creamy yet light, brimming with cracked wild rice, carrots, celery, and rotisserie chicken. Full of flavor and well, just gosh darn delicious.

I hope you enjoy it as much as we did!

chicken wild rice soup

Ingredients:

3/4 cup wild rice, uncooked

breasts of rotisserie chicken, shredded (about two cups)

1 onion, diced

1 cup diced carrots (about 2-3 carrots)

1 cup diced celery (about 2-3 stalks)

6 TBSP butter, divided

3 cloves garlic, minced

1/4 cup flour

4 cups milk (we used half-and-half but you could use more milk or more cream depending on preference)

4 cups chicken broth

1 tsp Italian Seasoning (one that includes thyme, marjoram, sage, and rosemary – otherwise add in separately!)

salt and pepper, to taste

Directions:

Cook rice according to directions (I used our rice cooker).

Meanwhile, melt half of butter in pot. Sauté onions, carrots, and celery over medium heat until soft.

Add in garlic, seasonings, and salt and pepper. Saute until fragrant.

Pour in chicken broth. Simmer on low.

Shred breast meat of rotisserie chicken with fingers. Add to pot.

Taste broth. Adjust seasonings as needed.

In separate pot, melt remaining butter over medium heat. Once melted, slowly add in flour, whisking until butter/flour mixture starts to become golden brown (the roux).

Once you have your roux, slowly pour in milk, whisking as you go. Once all milk is added, turn up to simmer and let thicken for a few minutes. Once mixture has reached desired thickness, add to broth.

Stir to combine. Serve hot and enjoy!

Chicken Wild Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A delicious and creamy Chicken Wild Rice Soup recipe. Brimming with wild rice, rotisserie chicken, carrots, and celery - satisfying and hearty.
Ingredients
  • ¾ cup wild rice, uncooked
  • breasts of rotisserie chicken, shredded (about two cups)
  • 1 onion, diced
  • 1 cup diced carrots (about 2-3 carrots)
  • 1 cup diced celery (about 2-3 stalks)
  • 6 TBSP butter, divided
  • 3 cloves garlic, minced
  • ¼ cup flour
  • 4 cups milk (we used half-and-half)
  • 4 cups chicken broth
  • 1 tsp Italian Seasoning (one that includes thyme, marjoram, sage, and rosemary - otherwise add in separately!)
  • salt and pepper, to taste
Instructions
  1. Cook rice according to directions (I used our rice cooker).
  2. Meanwhile, melt half of butter in pot. Sauté onions, carrots, and celery over medium heat until soft.
  3. Add in garlic, seasonings, and salt and pepper. Saute until fragrant.
  4. Pour in chicken broth. Simmer on low.
  5. Shred breast meat of rotisserie chicken with fingers. Add to pot.
  6. Taste broth. Adjust seasonings as needed.
  7. In separate pot, melt remaining butter over medium heat. Once melted, slowly add in flour, whisking until butter/flour mixture starts to become golden brown (the roux).
  8. Once you have your roux, slowly pour in milk, whisking as you go. Once all milk is added, turn up to simmer and let thicken. Once mixture has reached desired thickness, add to broth.
  9. Stir to combine. Serve hot and enjoy!

Chicken Alfredo Pizza

chicken_alfredo_pizza

Look at me blogging two days in a row! This will be short and sweet, as I’ve got just a little time before I have to leave to head to the yoga studio. I subbed a level 2 Vinyasa class Tuesday before my normal class, and am subbing another level 2 tonight. I love the faced paced nature of an advanced class. It’s definitely a change of pace from my normal candlelight or meditative flow class!

It’s nights like these where I just need a quick and easy (yet still all-natural!) dinner. Last Friday night the fiancé and I were staying in and I made this Chicken Alfredo Pizza using what we had in the house. It turned out unbeliveably delicious!

I added fresh Rosemary to the sauce and OH MY GOSH was it good! I was dipping my spoon in to taste again, and again, and again. I might as well have been eating it as a soup. :)

If you don’t have/like/want asparagus, you could always use fresh spinach. Or add in some chopped red onion. Lots of possibilities here! We used Udi’s gluten-free crust (it’s what I had in the freezer!), but feel free to use your favorite store-bought (and all-natural!) or homemade crust. Or try this Cauliflower Pizza Crust for a grain-free version!

Chicken Alfredo Pizza

Ingredients:

Your favorite store-bought or homemade pizza crust

1 cup shredded chicken (we used rotisserie chicken)

1/2 cup heavy cream

1/4 cup whole milk

2 TBSP butter

3 cloves garlic, minced

1 sprig rosemary, chopped finely

1 cup parmesan cheese, shredded

1 bunch asparagus, ends trimmed

olive oil, for drizzling

salt and pepper, to taste

1 TBSP flour (optional), for roux

Directions:

1) Prepare pizza crust according to directions. We used  Udi’s frozen crust, and pre-baked it until it was lightly brown and crisp.

2) Meanwhile, place asparagus on baking sheet. Drizzle with oil and season with salt and pepper. Bake until fork tender and starting to brown. Slice into thirds. Set aside.

2) While crust is pre-baking (if advised), prepare sauce. Melt butter in saucepan and sauté garlic until fragrant, about 30 seconds.

3) Add in 1 TBSP flour to create a roux. Stir constantly until roux becomes golden brown color. This will help thicken sauce. If you are gluten-free, omit this step.

4) Add in cream and milk. Bring to a simmer.

5) Add in rosemary. Salt and pepper to taste.

6) Let thicken until desired consistency.

7) Once pizza crust is ready, spread thin layer of sauce over crust. Sprinkle over chicken, asparagus, and top with remainder of parmesan cheese. Bake until cheese is melted and ingredients are heated through.

8) Enjoy!

chicken_alfredo_pizza Hello, pizza. 

Chicken Alfredo Pizza
Recipe type: Entree
Cuisine: Italian
 
Chicken Alfredo Pizza with Asparagus. Creamy and delicious!
Ingredients
  • Store-bought or homemade pizza (we used Udi's gluten-free crusts)
  • 1 cup shredded chicken (we used rotisserie chicken)
  • ½ cup heavy cream
  • ¼ cup whole milk
  • 2 TBSP butter
  • 3 cloves garlic, minced
  • 1 sprig rosemary, chopped finely
  • 1 cup parmesan cheese, shredded
  • 1 bunch asparagus, ends trimmed
  • olive oil, for drizzling
  • salt and pepper, to taste
  • 1 TBSP flour (optional), for roux
Instructions
  1. Prepare pizza crust according to directions. We used Udi's frozen crust, and pre-baked it until it was lightly brown and crisp.
  2. Place asparagus on baking sheet. Drizzle with oil and season with salt and pepper. Bake until fork tender and starting to brown. Slice into thirds. Set aside.
  3. While crust is pre-baking (if advised), prepare sauce. Melt butter in saucepan and sauté garlic until fragrant, about 30 seconds.
  4. Add in 1 TBSP flour to create a roux. Stir constantly until roux becomes golden brown color. This will help thicken sauce. If you are gluten-free, omit this step.
  5. Add in cream and milk. Bring to a simmer.
  6. Add in rosemary. Salt and pepper to taste.
  7. Let thicken until desired consistency.
  8. Once pizza crust is ready, spread thin layer of sauce over crust. Sprinkle over chicken, asparagus, and top with remainder of parmesan cheese. Bake until cheese is melted and ingredients are heated through.
  9. Enjoy!

Buffalo Wings with Ranch Sauce

IMG_20140321_192005

Happy Sunday! I hope you enjoyed your weekend as much as I did. :)

It was a busy weekend (as always!). On Friday evening I ran to the grocery store and these chicken wings were on sale. I had never made chicken wings at home before, but was up for the adventure.

If you have ever bought whole chicken wings before, you know you need to cut them apart. If you know me, you know I don’t deal well with raw meat. In fact, I hate it. Thus why I was a vegetarian for a good chunk of my early 20’s (and thus why the fiancé always handles the meat in our household!). Although I enjoyed my time being vegetarian, I knew I was lacking protein. Not to mention I was dying for some bacon. Yep, that’s what got me to cave in the end. Delicious thick cut bacon. Mmmmm…

When I first met the fiancé I really wasn’t eating meat. Boy did that change (but for the good!). By now we’ve struck a good balance of making meat centered and non-meat centered meals (although most nights we have meat at dinner!). On the bright side, I definitely eat less carbs now that I eat more protein. Not to mention I feel fuller and more satisfied. And we always buy organic meat when possible, so I know it’s a) better for us and b) better for the animals.

So you can imagine me at home alone early Friday evening (the fiancé still at work) when I realized I had to cut the chicken wings apart! And it actually was fine. I was fine. And the chicken wing, it turned out alright too. :)

These wings were a hit, and we will definitely be making them again (maybe next time with an Asian twist)! A much healthier version to the fried kind you find in restaurants.

If you don’t feel like making your own Ranch (or prefer Blue Cheese!), I have posted the clean brands I like in this post here. In addition, my favorite all natural/organic sour cream brands are posted here.

Enjoy!

Buffalo Wings with Ranch Sauce

Ingredients:

Wings

(adapted from Alton Brown’s Buffalo Wings)

1 lb. whole chicken wings (1 lb. makes approximately 10 pieces)

paprika, for seasoning (optional)

dry mustard, for seasoning (optional)

garlic powder, for seasoning (optional)

2 TBSP butter

1/4 cup hot sauce

2 cloves garlic, minced

Ranch Dipping Sauce

(adapted from Ree Drummond’s Homemade Ranch)

1/2 cup all-natural or organic mayo

1/4 cup organic or all-natural sour cream

1 tsp dried dill

1/2 tsp paprika

1/2 tsp worcestershire sauce

1/4 tsp white vinegar

1/4 tsp garlic powder

salt and pepper, to taste

Directions

Wings

1) Using kitchen scissors or shears, remove tip and cut apart wing at joint. See following website for how-to: http://parentables.howstuffworks.com/chow/be-your-own-butcher-how-cut-chicken-wings.html .

2) Pour 1-inch of water in medium pot and place in steamer basket. Add in wings. Bring water to a boil, and then lower to medium heat. Cover and steam wings for 10 minutes.

3) Remove wings and carefully pat dry with paper towels. Place on a drying rack on top of a paper towel lined baking sheet. Stick in the fridge for 1 hour. Do not place wings directly on paper towels as they will stick!

4) Preheat oven to 425 degrees. Replace paper towels with parchment paper on baking sheet. Place wings on parchment paper. Season with paprika, dry mustard, and garlic powder.

5) Roast on middle rack in oven for 20 minutes. Turn wings and roast for another 20 minutes or until skin on both sides is golden brown.

6) As wings get close to finishing in oven, melt butter and garlic in medium size mixing bowl. Add in hot sauce and garlic.

7) Once done, remove chicken wings and place in bowl. Coat with sauce. Serve immediately.

Sauce

1) In small bowl, combine all ingredients. Taste as you go, adding more seasoning if desired.

2) Chill in fridge until wings are ready to eat.

IMG_20140321_192005 Crispy on the outside, tender on the inside. Mmm mmm.

Have a great week ya’ll!

Baked Buffalo Wings with Homemade Ranch Dipping Sauce
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Delicious baked Buffalo Wings with an all-natural homemade Ranch dipping sauce. A guilty pleasure you can feel good about!
Ingredients
  • 1 lb. whole chicken wings (1 lb. makes approximately 10 pieces)
  • paprika, for seasoning (optional)
  • dry mustard, for seasoning (optional)
  • garlic powder, for seasoning (optional)
  • 2 TBSP butter
  • ¼ cup hot sauce
  • ½ cup all-natural or organic mayo
  • ¼ cup organic or all-natural sour cream
  • 1 tsp dried dill
  • ½ tsp paprika
  • ½ tsp worcestershire sauce
  • ¼ tsp white vinegar
  • ¼ tsp garlic powder
  • salt and pepper, to taste
Instructions
  1. Using kitchen scissors or shears, remove tip and cut apart wing at joint. See following website for how-to:
  2. http://parentables.howstuffworks.com/chow/be-your-own-butcher-how-cut-chicken-wings.html
  3. Pour 1-inch of water in medium pot and place in steamer basket. Add in wings. Bring water to a boil, and then lower to medium heat. Cover and steam wings for 10 minutes.
  4. Remove wings and carefully pat dry with paper towels. Place on a drying rack on top of a paper towel lined baking sheet. Stick in the fridge for 1 hour. Do not place wings directly on paper towels as they will stick!
  5. Preheat oven to 425 degrees. Replace paper towels with parchment paper on baking sheet. Place wings on parchment paper. Season with paprika, dry mustard, and garlic powder.
  6. Roast on middle rack in oven for 20 minutes. Turn wings and roast for another 20 minutes or until skin on both sides is golden brown.
  7. As wings get close to finishing in oven, melt butter and garlic in medium size mixing bowl. Add in hot sauce and garlic.
  8. Once done, remove chicken wings and place in bowl. Coat with sauce. Serve wings immediately.
  9. In small bowl, combine all sauce ingredients. Taste as you go, adding more seasoning if desired.
  10. Chill in fridge until wings are ready to eat.

White Bean Chicken Chili

20140127_193957

Man, blogging two days in a row – this might be a record for me! You’ve guessed it, we have another snow day (and you definitely already know this if you read yesterday’s post!). Although I absolutely agree that it’s dangerous to have children walking (and waiting!) at the bus stop or to school, I can’t help but feel animosity towards, well, towards the weather.

Yesterday I did not leave the house (errr, 1 bedroom apartment I mean). I slept in, made a big breakfast, cleaned, blogged, wedding planned, cooked, read, and cleaned some more. Exciting stuff. When 8:00 p.m. rolled around and I was done with everything, I decided then that maybe I should leave the house to go to an 8:30 p.m. yoga class. Well, that didn’t happen. The combination of a) me still being in my sweats b) it was dark outside and c) it was still what they are calling a “polar vortex”. So it was about that time that I started to feel a little claustrophobic as well. I went into our bedroom, found the spot where the heat comes through the floorboards, turned on a yoga podcast in which they are at the pool in 105 degrees, and pretended I was being transported to someplace warm and beautiful. I felt a lot less seasonally depressed after that, but yoga always makes me feel better. :)

Then last night we watched the Butler. It was also a bit sad and depressing at times (think slavery scenes, JFK and MLK’s assassination, and the Vietnam war) and I cried like 5 different times. Man! Once I start I can’t stop. Anyway, I would recommend it for a little movie night at home. I think it’s worth watching. If nothing else, it’s a nice little history brush-up too!

So last night we made the White Chicken Chili I was talking about yesterday. It was delicious! Make some of this soup, and you’re sure to stay warm. Alllll night looooongggg…..

:)

Enjoy!

White Chicken Chili

Ingredients

3 organic chicken breasts, cut into thirds

1 can (15 oz.) corn, drained and rinsed

2 cans (15 oz. each) cannelloni beans, drained and rinsed

4 garlic cloves, minced

1 onion, diced

1 jalapeño, de-seeded and minced

4 cups organic chicken broth

1 chipotle pepper in adobo sauce, minced (can also substitute chili powder)

olive oil

3 TBSP flour

cumin, to taste

paprika, to taste

salt and pepper, to taste

sour cream (for garnish)

limes (for garnish)

cilantro (for garnish)

Directions:

1) Season chicken with salt and pepper.

2) Using a large stockpot, heat oil on bottom of pan. Place breasts in, searing on both sides.

3) Take chicken out, place aside.

4) Add in onions, cooking for a few minutes into translucent.

5) Add in garlic and jalapeño, cooking until fragrant (about 30 seconds)

6) Place chicken back in, season with salt, pepper, cumin, and paprika. Add in chipotle pepper.

7) Cook approximately 8 more minutes or until chicken is cooked through.

8) Add in the flour, stirring to coat everything evenly.

9) Add in beans, corn, and chicken stock.

10) Bring mixture to a simmer, and let cook for approx. 60 minutes uncovered, or until soup has reached desired consistency.

11) Halfway through the cooking time, take chicken out and roughly chop. Add back in.

12) Once finished, serve in bowls with sour cream, cilantro, and lime wedge.

13) Enjoy!

white_bean_chicken_chili

Mmm… a warm, steamy bowl of chili goodness.

white_bean_chicken_chili_2

White Bean Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A delicious White Bean Chicken Chili. Great for warming you up on a cold winter night!
Ingredients
  • 3 organic chicken breasts, cut into thirds
  • 1 can (15 oz.) corn, drained and rinsed
  • 2 cans (15 oz. each) cannelloni beans, drained and rinsed
  • 4 garlic cloves, minced
  • 1 onion, diced
  • 1 jalapeño, de-seeded and minced
  • 4 cups organic chicken broth
  • 1 chipotle pepper in adobo sauce, minced (can also substitute chili powder)
  • olive oil
  • 3 TBSP flour
  • cumin, to taste
  • paprika, to taste
  • salt and pepper, to taste
  • sour cream (for garnish)
  • limes (for garnish)
  • cilantro (for garnish)
Instructions
  1. Season chicken with salt and pepper.
  2. Using a large stockpot, heat oil on bottom of pan. Place breasts in, searing on both sides.
  3. Take chicken out, place aside.
  4. Add in onions, cooking for a few minutes into translucent.
  5. Add in garlic and jalapeño, cooking until fragrant (about 30 seconds)
  6. Place chicken back in, season with salt, pepper, cumin, and paprika. Add in chipotle pepper.
  7. Cook approximately 8 more minutes or until chicken is cooked through.
  8. Add in the flour, stirring to coat everything evenly.
  9. Add in beans, corn, and chicken stock. Taste and adjust seasonings as needed.
  10. Bring mixture to a simmer, and let cook for approx. 60 minutes uncovered, or until soup has reached desired consistency.
  11. Halfway through the cooking time, take chicken out and roughly chop. Add back in.
  12. Once finished, serve in bowls with sour cream, cilantro, and lime wedge.
  13. Enjoy!

Real Recipe: Crockpot BBQ Chicken Sandwiches

BBQ Chicken Sandwiches

Ahh March. Not only is it my birthday month, the month of my favorite holiday (St. Patrick’s Day – and yes, I am Irish!), annnddd the month of spring break, but it’s also March Madness! If the weather were a bit warmer here in MN, I’d say this was my favorite month of the year!

College basketball is by far my favorite sport to watch, so March Madness is obviously my favorite sport viewing time of year. Something about the excitement, the fans, the rivalry! And the brackets of course. Nothing like a little friendly competition among friends. Or family. Or yourself. You get the point :)

Last week I had to pick up the bf from the airport late one night, and thus decided to make something in the crockpot to be ready to eat when we got home. I don’t get to use the crockpot that much, so when I do get to, I’m psyched! I decided to make these BBQ Chicken Sandwiches, and man were they good!

You could also make this recipe completely in the oven, but I’m a bit afraid of leaving the oven on when I leave the house, so I adapted the recipe to work out in the crockpot (I don’t need any more potential “dangers” in the kitchen-ha!).

It’s a perfect thing to make for a lazy afternoon at home, watching basketball and cheering on your favorite team. The crockpot makes it easy to transport to a party as well :)

This was adapted from The Pioneer Woman’s Barbecue Chicken Sandwiches. I love the use of whole garlic cloves on top of the sandwiches, but if they aren’t really your thing you can mince them up before sautéing instead.

Here’s my recipe for some dang good BBQ Chicken sandwiches:

Ingredients:

1 whole cut up chicken

2 TBSP oil

1 whole sweet onion, cut up

10 whole cloves garlic

1 bottle of your favorite bbq sauce

Directions:

Heat oil in large stovetop pot over medium heat. Season chicken with salt and pepper, and sear on all sides until skin is golden brown.

Remove chicken and place on clean plate.

Add onions and garlic and sauté until just softened.

Place chicken and bbq sauce into crock pot. Add in the onions and garlic.

Cook on low for about 3 hours, high for about 1.5 hours, or until chicken is cooked through and falling off bone.

Remove chicken and shred. Return chicken to crock pot. Stir to combine all the saucy goodness with the chicken!

Top your favorite rolls with the mix, and don’t forget to include a few onions and garlic cloves!

Note: We used our favorite bakery’s rolls which are sooo much better than the store-bought ones; fresh and delicious! Buttered and put on the panini gill for a couple minutes to toast them up = perfecto.

 

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Real Recipe: BBQ Chicken Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Delicious barbecue chicken sandwiches, perfect for your next get-together!
Ingredients
  • 1 whole cut up chicken
  • 2 TBSP oil
  • 1 whole sweet onion, cut up
  • 10 whole cloves garlic
  • 1 bottle of your favorite bbq sauce
Instructions
  1. Heat oil in large stovetop pot over medium heat. Season chicken with salt and pepper, and sear on all sides until skin is golden brown.
  2. Remove chicken and place on clean plate.
  3. Add onions and garlic and sauté until just softened.
  4. Place chicken and bbq sauce into crock pot. Add in the onions and garlic.
  5. Cook on low for about 3 hours, high for about 1.5 hours, or until chicken is cooked through and falling off bone.
  6. Remove chicken and shred. Return chicken to crock pot. Stir to combine all the saucy goodness with the chicken!
  7. Top your favorite rolls with the mix, and don't forget a few onions and garlic cloves!

Make Your Own: Chicken Noodle Soup with Kale

Chicken Noodle Soup

After being out of town 15 of the last 22 days (Lanzarote to see my dad, Philly to see my friend and her new baby, up north for a friend’s wedding, and then an overnight school trip), it is soooo good to be home. And to be writing again on my blog :)

Luckily over these crazy past couple of weeks I have been able to keep healthy. Unfortunately, the flu is making it’s merry way through MN (and other places as well I’m sure!). On my way home from the school trip today, I called the bf to see how he was feeling (he too has been feeling under the weather) and what he wanted to do for dinner. And what better way to feel better then with some delicious homemade chicken noodle soup! So that’s what we made.

But not just any old chicken noodle soup. We added to it’s nutritional content by adding some kale and using spelt egg noodles instead of white ones. Yum yum.

Check it out now (the Funk Soul Brother). Sorry, I had to (for those of you who know that song!) :)

Chicken Noodle Soup

Prep time 15 minutes
Cook time 1 hour, 45 minutes
Total time 2 hours
Allergy Egg, Wheat
Meal type Lunch, Main Dish, Soup
Misc Freezable, Pre-preparable, Serve Hot
A delicious all-natural chicken noodle soup, made with kale and spelt noodles for extra nutrients!

Ingredients

  • 1 whole chicken (cut up into pieces)
  • 2 onions (chopped )
  • 4 carrots (chopped )
  • 4 celery stalks (chopped )
  • extra virgin olive oil
  • head of garlic (whole cloves)
  • 2 bay leaves
  • 8oz egg noodles
  • thyme
  • salt
  • freshly ground pepper
  • paprika
  • rosemary (4 sprigs )
  • 2 kale leaves (roughly chopped )

Note

Note: Substitute wheat or spelt noodles for added protein and fiber.

Directions

Stock
Step 1
Season chicken with paprika, salt, pepper
Step 2
Coat large soup pot with oil, brown chicken
Step 3
When chicken has browned, add in half of the onion, carrots, celery, and garlic. Add in 1 bay leaf and half of rosemary.
Step 4
Add in water (about 2-3 quarts) so that everything is covered, and then let simmer on low for about 1.5 hours (or until chicken is fully cooked and falls apart easily). Skim out impurities (chicken fat) as you go along with a small strainer or spoon.
Step 5
Take out chicken with tongs and peel off skin. Shred chicken, removing bones as you go along.
Step 6
Strain stock into separate pot in order to separate out the vegetables (save if making soup right away). Store in airtight container in fridge for up to a week, or freeze to use at a later time.
Soup
Step 7
Heat up oil (enough to coat bottom) in large pot. Add in rest of carrots, celery, onions, and kale. Add in bay leaf. Sauté until vegetables are soft.
Step 8
Pour in chicken stock. Add rest of the rosemary and red pepper flakes, pepper, salt, and thyme to taste. Bring to boil.
Step 9
Add in noodles and cook until desired doneness.
Step 10
Fold in chicken and saved stock vegetables (if making right away).
Step 11
Serve and enjoy with your favorite bread or crackers!

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Real Recipe: Baked Chicken Taquitos with Cilantro Lime Crema

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It’s that time of year again. Parties, potlucks, and gatherings – oh my! Always involving lots of food. Some of it healthy, some of it not. What’s the best way to know you’re eating something clean? Bring something clean! For my friend’s ugly sweater party last week (which by the way, had some AMAZING goodies!), the boyfriend and I decided to bring chicken taquitos. Have we ever made taquitos before? Noooo. But that’s the best thing about this time of year, getting to try out some new dishes!

So here’s how you do it:

1) Take some garlic, onion, jalapeños, and chipotle peppers and sauté in some canola oil. Add in the spices.

Step 2) Pour in some chicken broth.

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Step 3) Take some pre-cooked shredded chicken (I deboned a rotisserie chicken) and add to the mixture. Simmer on low stirring as necessary. The chicken should soak up the deliciousness!

Step 4) Meanwhile, make your cabbage slaw. Take red cabbage, add in some lime juice and zest, cilantro and white wine vinegar (to taste).

Step 5) Prep your tortillas. Put a corn tortilla between damp paper towels and microwave for about 15-20 seconds or until soft (this will MAJORLY help with the rolling process and prevent the taquitos from falling apart!).

Step 6) Put together your taquito! Add a tablespoon of chicken, slaw, and grated cheddar cheese.

Step 7) Roll up and place seam side down on greased or non-stick baking sheet. Brush with oil (or use an oil mister to spray).

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Step 8) Bake at 400 degrees for about 20 minutes, or until taquito is nice and crispy (we cut ours in half to go further!). And don’t forget the dipping sauce! Greek yogurt, lime juice and zest, and cilantro. Yummmm. Enjoy!

Chicken Taquitos with Greek Yogurt Dipping Sauce

Serves 12
Prep time 25 minutes
Cook time 20 minutes
Total time 45 minutes
Allergy Milk
Dietary Gluten Free
Meal type Appetizer, Lunch, Main Dish, Snack, Starter
Misc Child Friendly, Pre-preparable
Occasion Casual Party
Region Mexican
Healthy baked chicken taquitos loaded with flavor! A great crowd pleaser!

Ingredients

  • 1lb chicken (cooked and shredded)
  • 1 Small onion (diced)
  • 3 cloves garlic (minced)
  • 2 chipotles in adobo sauce
  • 3/4 cups chicken stock (organic preferably )
  • 1 lime (juice and zest)
  • 1 small bag red cabbage (pre-shredded)
  • 2 white wine vinegar
  • 2 cups cheddar cheese (shredded)
  • 1 package corn tortillas (organic preferably )
  • 1/4 cup cilantro (roughly chopped )
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt (to taste)
  • pepper (to taste )
  • 1 teaspoon cayenne
  • 1 jalapeño (seeded and minced)
  • 2 tablespoons canola oil
  • 1 cup greek yogurt (preferably organic)

Directions

Chicken
Step 1
Saute garlic, onion, and jalapeño until soft.
Step 2
Add in chipotle peppers, spices, and chicken stock.
Step 3
Bring to a simmer. Stir in shredded pre-cooked chicken.
Cabbage Slaw
Step 4
Place cabbage in small bowl. Cut lime into halves and squeeze in half of lime juice. Zest half of lime into mixture.
Step 5
Add in chopped cilantro and vinegar. Stir to combine.
Taquito prep
Step 6
Microwave tortilla shell in between moist paper towels for 15-20 seconds if not already soft enough to roll without cracking.
Step 7
Place one Tbsp. chicken, slaw, and cheese onto one side of tortilla.
Step 8
Wrap up tortilla and place seam down on baking sheet.
Baking
Step 9
Bake at 400 degrees for approx. 20 minutes or until shells are nice and crispy.
Dipping Sauce
Step 10
Mix together greek yogurt, half of the lime juice and zest, and half of the cilantro.

Smart Swap: BBQ Chicken Egg Rolls

Image

Ahhh Wednesdays. Not only the middle of the week, but also the night Modern Family is on. Such a great day! Most Wednesday nights my friend Lara and I get together, make dinner, and then sit down to laugh our buns off watching Modern Family. Last night we had a “Let’s see what leftovers Katie has in her fridge” kind of dinner. Luckily for us, it turned out to be a good choice!

With leftover rotisserie chicken, some arugula, and lots of yummy cheese (always a staple in my fridge!) we made some pretty darn good BBQ Chicken Egg Rolls.

You can also make Pizza Egg Rolls, Buffalo Chicken Egg Rolls, and of course, regular Egg Rolls. I’ve made all the above, and all are equally delicious. Much healthier than buying from the freezer section or ordering from a restaurant in which you have no idea what kind of unnatural ingredients are lurking.

Here’s how to make your own all-natural, totally delicious Egg Rolls:

Step 1) Mix up some chicken with some good all-natural BBQ sauce. One without high-fructose corn syrup preferably.

Step 2) Set out your egg roll wrappers on a clean dry area. If your working area is wet your egg roll wrappers will get soggy!

Step 3) Place about 2 tbsp of chicken in corner of wrapper.

Step 4) Top with grated cheese (Cheddar is a good choice, but we used a combo of Gruyere and Gouda – yum!)

Step 5) Top with broccoli slaw, cabbage, or any other type of crunchy vegetable you feel would go with BBQ. We used arugula leaves as that’s all I had. The arugula leaves softened when baked, but they were still delicious. I have also made these with the BBQ chicken, red cabbage and a slice of avocado on top – so good!

Step 6) Wet the edges of the egg roll wrapper with water (I just used my finger to do so), like you would for making wonton butternut squash tortellini.

Step 7) Wrap the egg roll diagonally from one corner to the other, tucking in the sides as you go. Make sure the edges are sealed when you are finished!

Step 8) Grease a baking sheet (or use a non-stick pan) and then spray the tops lightly with cooking spray. If you don’t have cooking spray you can brush with olive oil like I did!

Step 9) Bake at 400 degrees for about 12-16 minutes (depending on your oven and how crunchy you want them of course!). Outsides will be a light golden brown when done.

Step 10) Enjoy with your favorite side. I’ve got mine here with some oven-roasted Brussels sprouts :)

Real Recipe: Crockpot Chicken Tortilla Soup

Was the end of the weekend, and thus the beginning of another school week. The big question at the end of the weekend always is “What am I going to eat for lunch this week?!”. What you don’t know is that I have come to despise bringing a sandwich for lunch every day. Actually, I refuse to. I live for leftovers for lunch (try saying that 5 times fast!). So late Sunday night the boyfriend and I decided to throw together a Chicken Tortilla Soup and let it cook in the crockpot overnight. And what a great idea it was!

Never have I ever made a soup in a crockpot (seems silly, as that’s what most people use it for!), so I wasn’t quite sure how it would turn out. After tasting this Chicken Tortilla Soup you are going to want to make it again, and again, and again (or at least try out another soup recipe because it was so good and so easy to make!).

Here’s my recipe for an easy, clean, delicious Chicken Tortilla Soup (in the crockpot of course!) – enjoy :)

Crockpot Chicken Tortilla Soup

Meal type Main Dish, Side Dish, Soup, Starter
Misc Freezable, Serve Hot
An easy, all-natural, delicious Chicken Tortilla Soup that you will definitely want to make over and over again!

Ingredients

  • 32fl oz Low Sodium Chicken Stock (preferably organic )
  • 2 Chicken Breasts (preferably organic, seared first)
  • 1 can Black Beans (preferably organic)
  • 1 Green Pepper (preferably organic, diced)
  • 1 Red Pepper (preferably organic, diced)
  • 11/2 cups Onion (diced)
  • 1 tablespoon Garlic (minced)
  • 1 cup Tomatoes (preferably organic, diced)
  • 1 Serrano pepper (minced)
  • 1 Fresno pepper (minced )
  • 1 Lime (zest and juice)
  • 1 1/2 teaspoon Tomato Paste
  • 2 tablespoons Olive Oil
  • Salt and pepper (to taste )
  • 1 1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Thyme
  • Cilantro leaves (for garnish)
  • Avocado (for garnish)
  • Sour cream (for garnish)
  • Monterey Jack cheese (shredded, for garnish )
  • Corn tortillas (sliced into 1/2 inch strips and baked, for garnish)

Note

Note: Jalepeno peppers can be substituted if you can't find Serrano or Fresno peppers

You can add the chicken in raw, but I recommend searing or grilling it first to lock in flavor and tenderness (and completely raw chicken in a crockpot kind of freaks me out!)

Recipe picture courtesy of simplyrecipes.com (as my own camera was missing that day!)

Directions

Step 1
Combine the cumin, chili powder, garlic powder, onion powder, oregano, paprika, and thyme together in a bowl
Step 2
Rub half the seasoning mix on the chicken breasts. Sear or grill the chicken until the outside has a nice brown color. Set in bottom of the crock pot.
Step 3
Saute the onion, garlic, Serrano and Fresno chili peppers in the olive oil until fragrant, about 30 seconds. Add in the green and red bell peppers, sauté until soft. Stir in tomato paste. Add to crock pot.
Step 4
Pour in the chicken stock, black beans, tomatoes, and rest of seasonings. Zest the lime and squeeze juice into crockpot.
Step 5
Cook for 3-4 hours on high or 7-8 hours on low.
Step 6
When soup is done, take out any chicken breast pieces that have not fallen apart and shred. Add back to pot. Season with salt and pepper to taste.
Step 7
Serve with cilantro, avocado slices, cheese, and sour cream. Top with baked corn tortilla strips.
Step 8
Enjoy!

 

Real Recipe: Barbecue Chicken Pizza

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Mmmm…nothing beats a good pizza. Yes, pizza is still one of my favorite foods (my tastes have obviously not grown up much!). However, the pizza I consume has certainly evolved over time. Instead of relying on standard pepperoni or cheese frozen pizzas (like I did in college!), I usually make my own. It started with flatbread pizzas when I studied abroad. Topping Turkish flatbread with spaghetti sauce and grated Australian cheese. Baby steps. Next, Margherita with Minnesota grown tomatoes (see my Margherita pizza recipe here!). And now, Barbecue Chicken pizza. Today was the first time I made my own of this version (although I don’t know why it took me so long!). I am known to order the occasional barbecue chicken flatbread while out to eat, but never have I attempted it myself. So easy, and so delicious.

My version includes using gluten-free pizza crust (see my recommendation here), green onions instead of red, and spinach from the farmer’s market (I’ve got a lot to use up!).

First off, mix your favorite barbecue sauce into shredded cooked chicken (I used rotissieree chicken). I recommend Annie’s Organic Barbecue Sauce (flavors include Sweet  & Spicy, Smokey Maple, Hot Chipotle, and Original) or an all-natural one without high-fructose corn syrup, artificial colors, flavors, or preservatives!

Next prepare your ingredients: white cheddar, green onions (substitute red onion for green onions if you prefer), and spinach. Green onions and spinach are in season in Minnesota, and I always suggest buying local when possible!

Now prepare your crust. Spread some of your favorite sauce on bottom of crust (I used Udi’s Gluten-free pizza crusts and thus made two mini pizzas versus one big one!):

Top with the chicken, green onions, spinach, and cheddar cheese. Bake according to directions or until cheese is hot and bubbly. Enjoy!

 

Barbecue Chicken Pizza

Allergy Milk, Wheat
Meal type Appetizer, Lunch, Main Dish
A delicious, all-natural Barbecue Chicken Pizza. Can be made gluten-free!

Ingredients

  • 1 pizza crust (all-natural or organic)
  • 1 1/2 cup cheddar cheese (organic or local if possible)
  • 1 cup barbecue sauce (all-natural or organic, divided)
  • 3/4 cups green onions (sliced thinly )
  • 1 cup chicken (cooked and shredded)
  • 1 cup spinach leaves (organic preferably )

Note

To make gluten-free, I recommend using Udi's Gluten-free Pizza Crusts.

Directions

Step 1
Mix chicken with half of barbecue sauce, stirring to coat evenly
Step 2
Spread rest of sauce onto crust, leaving about an inch around the outside
Step 3
Spread chicken and green onions evenly around crust
Step 4
Top with spinach leaves
Step 5
Cover with cheese
Step 6
Bake according to crust directions. Cheese should be hot and bubbly!
Step 7
Enjoy :)

Real Recipe: Buffalo Chicken Ranch Dip

50538-Buffalo-Chicken-Dip

 Photo by Campbell’s Kitchen

As a teacher at a small school, we occasionally have potluck lunches for staff and students on days when we have special events going on (especially during testing season when we only see certain groups of students on certain days!). For the first potluck of the year I made this Buffalo Chicken Ranch Dip, and it was a huge hit! When it was time for our next potluck, the students special requested that I make it. Now with our end-of-the year luncheon here, I wouldn’t dare bring anything else!

I have made this dip a couple different ways, increasing the “clean” factor with each batch. Even if you don’t shop at a co-op or natural health food store, you should still be able to make this clean version!

Now I must add that this isn’t the healthiest recipe out there (lots of cheese and dressing = lots of fat and calories!), however, it is a clean recipe without artificial additives. And if you’re only making it for special occasions (parties, potlucks, etc.), you should be OK :)

NOTE: You can use either Cream cheese or Neufchatel cheese in this recipe. I prefer Neufchatel as it has 1/3 less fat and quite honestly, I can’t tell the difference in this dish!

Buffalo Chicken Ranch Dip

Ingredients:

  • 2 chicken breasts, cooked and shredded (organic) or 1 whole cooked chicken (organic, or local if you shop at the co-op/farmer’s market), de-boned and shredded (you can use just the white meat or both white and dark, depending on preference)
  • 2 packages (8 oz.) Cream Cheese or Neufchatel cheese – (Organic Valley brand if possible, otherwise check the label to make sure it’s additive free!)
  • 1/2 cup Frank’s RedHot sauce (more or less depending on how spicy you like it!)
  • 1 bottle (12 ounces) all-natural or organic Ranch dressing
  • 1 bottle (12 ounces) all-natural or organic Blue Cheese dressing or Blue Cheese crumbles (without additives!) if you can’t find an all-natural or organic bottled dressing (or if you REALLY like blue cheese, you can use both the dressing and crumbles!)

Directions:

  1. Turn crockpot on highest setting
  2. Add in Cream or Neufchatel cheese, stirring as melts
  3. Pour in Ranch and Blue Cheese dressing (and crumbles if using), add in hot sauce
  4. Add in shredded chicken, stir to combine
  5. Turn crockpot down to low, stirring occasionally until warm
  6. Serve with tortilla chips, celery sticks, or crackers
  7. Enjoy! :)

Additive-free Ranch dressing options:

  • Hidden Valley Organic Ranch

  • Drew’s Buttermilk Ranch or organic Peppercorn Ranch
  • Marie’s Creamy Ranch (found in the refrigerator section)

  • Annie’s Cowgirl Ranch


 

  • Newman’s Own Ranch
  • Litehouse Ranch, Homestyle Ranch, or Lite Ranch (found in the refrigerator section)
  • Brianna’s Classic Buttermilk Ranch

  • Marzetti Classic Ranch (found in the refrigerator section)

 

Additive-free Blue Cheese dressing options:

  • Litehouse Original, Chunky Blue, or Lite Blue Cheese (found in the refrigerator section)


  • Brianna’s True Blue Cheese


  • Marie’s Chunky, Lite Chunky, and Premium Super Blue Cheese (found in the refrigerator section)


  • Marzetti Chunky Blue Cheese (found in the refrigerator section)

 

Real Recipe: Buffalo Chicken Ranch Dip
 
A delicious, easy-to-make Buffalo Chicken Ranch Dip!
Ingredients
  • 2 chicken breasts, cooked and shredded (organic) or 1 whole cooked chicken (organic, or local if you shop at the co-op/farmer's market), de-boned and shredded (you can use just the white meat or both white and dark, depending on preference)
  • 2 packages (8 oz.) Cream Cheese or Neufchatel cheese - (Organic Valley brand if possible, otherwise check the label to make sure it's additive free!)
  • ½ cup Frank's RedHot sauce (more or less depending on how spicy you like it!)
  • 1 bottle (12 ounces) all-natural or organic Ranch dressing
  • 1 bottle (12 ounces) all-natural or organic Blue Cheese dressing or
  • Blue Cheese crumbles (without additives!) if you can't find an all-natural or organic bottled dressing (or if you REALLY like blue cheese, you can use both the dressing and crumbles!)
Instructions
  1. Turn crockpot on highest setting
  2. Add in Cream or Neufchatel cheese, stirring as melts
  3. Pour in Ranch and Blue Cheese dressing (and crumbles if using), add in hot sauce
  4. Add in shredded chicken, stir to combine
  5. Turn crockpot down to low, stirring occasionally until warm
  6. Serve with tortilla chips, celery sticks, or crackers
  7. Enjoy! :)